Show Subscription Form




Blue-Ribbon Rye Bread Recipe
Blue-Ribbon Rye Bread Recipe photo by Taste of Home

Blue-Ribbon Rye Bread Recipe

Read Reviews (4)
4.4 4
Publisher Photo
“My older sister and brother once had a little bread business, selling mom’s homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair," says daughter Libby Spicker.
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES: 36 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 2-1/4 cups warm water (110° to 115°)
  • 1/4 cup packed brown sugar
  • 1/4 cup shortening
  • 1/4 cup molasses
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1 cup rye flour
  • 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour

Nutritional Facts

1 slice equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Directions

  1. In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
Originally published as Blue-Ribbon Rye Bread in Taste of Home December/January 2011, p115

Nutritional Facts

1 slice equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Reviews for Blue-Ribbon Rye Bread(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 20, 2012

This bread is delicious, sweet and soft, but it tastes of molasses instead of the expected rye tanginess. It's not bad, but it's not what you expect from a "rye" bread.

MY REVIEW
Reviewed Feb. 11, 2011

this recipe is so easy to make and it is absolutely delicious. I did bake it 10 mins. longer than what was called for.

MY REVIEW
Reviewed Feb. 5, 2011

I've been baking breads for over 30 years and this is one of the best rye recipes I've ever tasted. It is just sweet enough, the texture is perfect and the round loaves I made were beautiful. I did bake it about 10 minutes longer than the recipe called for. Try it toasted with cheddar or swiss cheese.

MY REVIEW
Reviewed Nov. 27, 2010

The first attempt at this bread was below average. The second time I used this recipe I only used 1 3/4 cups water and extended bake time 5-8 minutes. I probably will not try this one again.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT